My Top Picks Fall Favorites Meatless

Sweet Potato Bisque

Source: Appleton Post Crescent

Ingredients

  • 4 c. cooked sweet potatoes (2 large)
  • 1 onion, finely chopped
  • 1 c. celery, finely chopped
  • 2 shallots, minced
  • 2 Tbls. butter
  • 1 Tbls. + 1-1/2 t. all-purpose unbleached white flour
  • 2 c. chicken broth
  • 2 c. heavy cream (half & half works too)
  • 1 t. allspice
  • 1 t. ground ginger
  • 2 Tbls. light brown sugar
  • 1 t. salt
  • pepper to taste
  • slivered almonds or pecan pieces, toasted (see note)

Instructions

Peel sweet potatoes and cut up into small chunks. Transfer to a large sauce pan, cover with water and bring to a boil. Turn heat to medium-high and cook about 25-30 minutes until potatoes are tender. Drain and set aside.

In a soup pot, sauté onion, celery and shallots in butter, until soft.

Blend in flour and chicken broth, stirring constantly. When mixture is smooth, remove from heat and put in a blender with sweet potatoes and cream or half & half. Or, you can add the potatoes and cream to the soup pot and use a stick blender. Blend thoroughly until smooth.

Return mixture to low heat and stir in spices, brown sugar, salt and pepper. Before serving in individual soup bowls, top with toasted almonds or pecans.

NOTE: To toast nuts, place in a baking dish and bake at 375 degrees for about 5-7 minutes. Watch them closely, so they don't burn. Serves 6-8.